Salmon a la Braise

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (25)
For the salmon
For the pudding stuffing
For the sauce
For garnish
Instructions (19)
  1. Make a pudding by taking a large eel, cleaning it, splitting it open, removing the bones, and chopping the meat fine.
  2. Add to the eel meat: two anchovies (chopped fine), a little lemon-peel (cut fine), a little pepper, a grated nutmeg, parsley (chopped), a very little bit of thyme, a few crumbs of bread, and the yolk of one hard-boiled egg (chopped fine).
  3. Roll the pudding mixture up in a piece of butter and put it into the belly of the salmon.
  4. Sew up the belly of the fish.
  5. Lay the stuffed salmon in an open stew-pan or kettle that will just hold it.
  6. In a separate sauce-pan, melt half a pound of fresh butter.
  7. Shake a handful of flour into the melted butter and stir until it is a little brown.
  8. Pour one pint of fish broth into the flour and butter mixture, stirring together.
  9. Pour this sauce over the fish in the stew-pan, along with one bottle of white wine.
  10. Season the sauce with salt to your palate.
  11. Place mace, cloves, and whole pepper, tied in a coarse muslin rag, into the stew-pan.
  12. Add an onion and a little bundle of sweet herbs to the stew-pan.
  13. Cover the stew-pan tightly and let it stew very softly over a slow fire.
  14. Add some fresh or pickled mushrooms (cut small) and one ounce of truffles and morels (cut small) to the stew.
  15. Let all ingredients stew together until the fish is cooked.
  16. Carefully take up the salmon and lay it in a serving dish.
  17. Pour the sauce all over the salmon.
  18. Garnish with scraped horse-radish and notched lemon.
  19. Serve hot.
Original Text
To dress Salmon a la Braise. TAKE a fine large piece of salmon, or a large salmon-trout, make a pudding thus; take a large eel, make it clean, split it open, take out the bones, and take off the meat clean from the bones, chop it fine, with two anchovies, a little lemon-peel cut fine, a little pepper, and a grated nutmeg with parsley chopped, and a very little bit of thyme, a few crumbs of bread, the yolk of an hard egg chopped fine; roll it up in a piece of butter, and put it into the belly of the fish, sew it up, lay it in an open stew-pan, or little kettle that will just hold it, take half a pound of fresh but- ter, put it into a sauce-pan, when it is melted shake in a handful of flour, stir it till it is a little brown, then pour to it a pint of fish broth, stir it together, pour it to the fish, with a bottle of white wine. Season it with salt to your palate, put some mace, cloves, and whole pepper in a coarse muslin rag, tye it, put to the fish an onion and a little bundle of sweet herbs. Cover it close, and let it stew very softly over a slow fire, put in some fresh mushrooms, or pickled ones cut small, an ounce of truffles and morels cut small, let them all stew together, when it is enough, take up your salmon carefully, lay it in your dish, and pour the sauce all over. Garnish with scraped horse-radish and le- mon notched, serve it up hot. This is a fine dish for a first course.
Notes
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